Wednesday, March 28, 2012

I wish there was a clever or an amusing story to go with this recipe. But there isn't. No preamble. This is quite simply my favourite way of making methi-cha-varan/ methi-daal. It has methi in three forms: slightly soaked methi seeds, methi seeds in the phodni (tadka, tempering) and finally glorious methi greens.

MethodPressure cook the toor daal and the soaked methi seeds. Heat the oil, when hot add the cumin seeds, the asafoetida, and the methi seeds.Don't let the methi seeds brown.Add the turmeric and then the methi leaves.Give it a quick stir and cook uncovered for a couple of minutes.Add the cooked daal-methi mixture, the curry leaves, the red chili powder, salt, and sugar.Add a cup of warm water and cook over medium heat for 4-5 minutes.Add more warm water if you want a thinner varan.Add the lemon juice.Adjust the salt and spice levels.Serve with steamed rice.

Enjoy!

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